Restaurant Style Mexican Salsa Recipes

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

Steps:

• Combine all ingredients.
• Put in a blender and precess briefly. It has only a slight texture.
• Refrigerate.

Steps:

• Place jalapeños and onions in a food processor or blender and run on high speed for about 5-10 seconds until smooth.
• Add the un-drained can of Ro-Tel tomatoes, canned tomatoes, garlic powder, salt, cumin, sugar and cilantro to food processor or blender.
• Process by pulsing all ingredients in food processor or blender until thin and slightly chuck free, but not completely pureed.
• Place in a covered container and chill for about an hour.
• Serve with warm tortilla chips or as a Mexican style sauce for your favorite dish.
• Makes about 2 cups.